Shrimp and pork meatballs

Shrimp and pork meatballs

An intriguing blend of seafood, meat, and vegetables results in delicious shrimp and pork meatballs, served with salad.

Ingredients – meatballs

  • Fresh basil – 24 g
  • Breadcrumbs – 80 g
  • Red onion – 1 piece
  • Garlic cloves – 3 pieces
  • Ground pork – 400 g
  • Sunflower oil – 4 tablespoons
  • Soy sauce – 3 tablespoons
  • Salt – a pinch
  • Shrimp – 400 g
  • Black pepper – a pinch

Ingredients – sauce

  • Brown sugar – 2 pinches
  • Garlic cloves – 3 pieces
  • Fresh ginger – 30 g
  • Fresh cilantro – 45 g
  • Lime – 2 pieces
  • Salt – a pinch
  • Black pepper – a pinch

Ingredients – salad

  • Watermelon – 0.25 piece
  • Honey – 2 tablespoons
  • Vinegar – 3 tablespoons
  • Cucumber – 1 piece
  • Sunflower oil – 4 tablespoons
  • Unsalted peanuts – 3 tablespoons
  • Red chili pepper – 1 piece
  • Radish – 1 bunch
  • Soy sauce – 1 tablespoon


Chop fresh basil and red onion, add them to the ground pork. Mix both ingredients, chop them again, and put them into a bowl. Add chopped shrimp, garlic, and 40 g of breadcrumbs. Season with freshly ground pepper and salt. Mix everything.

Add soy sauce and mix. Knead the meat with wet hands. During kneading, gradually add the remaining breadcrumbs until the meat reaches a compact consistency.

Put chopped cilantro into a bowl, add grated ginger, chopped garlic, and a bit of brown sugar. Then pour soy sauce over the ingredients, season with a little salt and pepper. Add juice from 2 limes to the sauce. Mix everything.

Mix honey, white vinegar, sunflower oil, and soy sauce until you get a homogeneous consistency. Put cucumber pieces and radish slices into the bowl with vinaigrette, add chopped peanuts, sliced radish leaves, and chili pepper. Mix all the ingredients. Add pieces of watermelon flesh, gently mix. Put the salad in the fridge for 20-30 minutes.

Fold two large pieces of aluminum foil several times. Place the foil on the oiled grate of a well-heated grill. Place the meat directly on the grate, positioning the skewers over the foil. Grill the meatballs covered for 6 minutes, 3 minutes on each side.

Transfer the salad to bowls. Serve the sauce in small bowls. Place the grilled meatballs on a plate. Next to the meatballs, place a bowl with sauce and a bowl with salad.

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